Neighbor’s Perfect Chocolate Chip Cookies (No White Sugar)
These cookies are a delightful treat made with light brown sugar instead of white sugar, giving them a rich flavor and chewy texture. Perfectly soft, slightly crisp at the edges, and packed with semi-sweet chocolate chips. The ultimate cookie recipe!
- Prep Time: 10 minutes
- Cook Time: 8–9 minutes
- Total Time: 18–19 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 stick butter, softened (salted preferred)
- 2 cups light brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1 bag (12 oz) semi-sweet chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper or lightly grease them.
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
- Add Wet Ingredients: Mix in the eggs, one at a time, followed by the vanilla extract, until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and sea salt.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid overmixing.
- Add Chocolate Chips: Fold in the semi-sweet chocolate chips.
- Drop Cookies: Using a teaspoon or cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart. Adjust the size to your preference.
- Bake: Bake for 8–9 minutes, or until the tops are just lightly golden brown. Do not overbake!
- Cool on the Pan: Remove from the oven and allow the cookies to rest on the baking sheet for a few minutes to finish cooking and set up.
- Transfer and Enjoy: Transfer cookies to a wire rack to cool completely—or enjoy them warm for the ultimate treat!
Notes
- For chewier cookies, slightly underbake them for a soft center.
- If you prefer a crispier cookie, bake for an additional minute or two.
- You can freeze the cookie dough for up to 3 months. Just scoop it onto baking sheets and freeze until solid, then transfer to a bag or container.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 75mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg